566 THE PEAR. 



BEURRE LE FEVRE. 

 Beurr6 de Mortefontaine. 

 Fruit large, irregularly oval, very transient, not valuable. 



BEURRE BOLLWILLER. 

 A baking pear of February and March, not valuable. 



BEURRE KOMAIN. Thomp. N. Duh. 



Of foreign origin. Fruit of medium size, rsgularly formed, 

 obovate. Skin pale yellowish-green; flesh white, juicy, sweet 

 and agreeable. September to October. 



BEURR SEUTIN. Bouvier. 



Fruit medium, pyriform, inclining to oval, irregular or angu- 

 lar. Colour green, sprinkled with russet, sometimes shaded 

 with dull crimson. A late-keeping, dry cooking pear. 



BEURR& KENRICK. Man. in Hov. Mag. 

 No. 1599 ofVanMons. 



A Flemish seedling, of medium size. Skin greenish-yellow, 

 russet spots. Flesh juicy, sweet and buttery. September. 



BEURRE KNOX. Thomp. Lind. 



A Flemish variety. 



Fruit large, oblong, obovate. Skin pale green, russet on one 

 side. Flesh tender and soft, juicy and sweet, but not high fla- 

 voured. Last of September, 



BEZI DES VETERANS. Van Mons. 

 Poire Rameau? Bouvier. 



Tree vigorous, productive ; young wood deep green. 



Fruit large, obtuse-pyriform. Skin light yellow, thickly 

 sprinkled with grey dots, and slight patches of russet. Flesh 

 firm, not tender ; chiefly for cooking. December to February. 



BISHOP'S THUMB. Thomp. Lind. 



A long, oddly shaped English pear. Fruit rather large, ob- 

 long and narrow, and tapering irregularly. Skin dark yellow- 

 ish-green, having a russet red cheek. Flesh juicy, melting, 

 with a vinous flavour, somewhat astringent. October. 



